I was watering my vegetable garden the other day and like overnight there are tons of zucchini ready to harvest, this vegetable grows so fast that you really need to watch it otherwise practically overnight a medium zucchini can grow to 5 lbs.…well just about, it’s crazy. I pondered for a couple of days wondering what to make with my favorite squash and some herbs that I also harvested, so I came up with this wonderfully cheesy baked zucchini, corn & Pancetta dip with Gruyere cheese. This dip is a crowd pleaser for sure and summertime is a huge season for entertaining because there is nothing better than having people over and enjoying the back patio and garden with friends and family. While waiting for those burgers and ribs that are on the grill, dig into this fresh zucchini dip with some pita chips or crackers and reminisce the days when you were kids running through the sprinklers on the lawn or the slip and slide.
Baked Zucchini, Corn & Pancetta Dip with Gruyere
This garden fresh dip is cheesy and comforting and a great way to use your summer harvest of your fresh zucchini & corn
Ingredients
- 8 oz Neufchatel cheese softened or room temperature
- 1/2 cup grated Parmesan/Romano cheese blend
- 2 cups Gruyere cheese, shredded (reserve 1/2 cup for top)
- 4 oz Pancetta, diced (I've found this already diced at the store)
- 1/2 cup shallots, chopped
- 1 tsp garlic, chopped
- 2 cups zucchini, diced
- 2 tbsp sage, minced
- 1 tbsp oregano, minced
- 1/4 tsp kosher salt
- 1/2 tsp course black pepper
- 1/4 tsp cayenne pepper
- 1 1/2 cups corn, fresh or frozen thawed
- 1/4 cup sun dried tomatoes packed in oil, drained & minced
- 1 tbsp chopped chives for garnish
- toasts, crackers or pita chips for dipping
Instructions
-
In a medium mixing bowl combine the Neufchatel cheese, ¼ cup Parmesan/Romano and 1 ½ cup Gruyere cheese
and set aside -
In a large frying pan over medium/high heat add the pancetta, shallot and garlic and sauté for 4 minutes (no need to drain grease, I found with only 4 oz. of pancetta there is hardly
any that renders) -
Add the zucchini, sage, oregano, salt, pepper, cayenne pepper and corn and sauté, stirring occasionally for another 6 minutes, turn off stove
-
Add this mixture to the cheese mixture along with the sun dried tomatoes and stir well until combined and pour into cooking sprayed 1 ½ quart casserole dish and place in the oven
until golden brown and bubbly on top, 20 to 30 minutes (mine took 35 minutes because I made the dip the night before and put it in the oven cold) -
Serve warm with crackers, toasts or pita chips and makes a comforting dip at any party, makes 4 cups and is enough for 8 guests
Yum yum.
A perfect summer dip with lots of veggies.
Children will love them!